In my opinion, peanut butter and chocolate is the greatest combo on earth. I pretty much love anything that includes these two ingredients. Especially when they are in a cookie.

When I started really getting into baking, I decided to experiment with different desserts to put my own spin on them. My aunt used to make these Brownie Cookie Sandwiches and I thought… Hmm, what if I took that brownie cookie and topped it with peanut butter to make a sort of deconstructed peanut butter cup cookie brownie thing.

When I make cookies around the holidays, I tend to make batches of 60 or so. That way I have some to put out for parties but I can also share some with my friends and family. This recipe is easy to cut in half if you would like to make a smaller batch. So let’s talk ingredients!

Ingredients:

2 boxes Ghirardelli Dark Chocolate Brownie Mix

2 eggs

1 (8 oz) brick of cream cheese, softened

1 stick of butter, melted

1.5 cups of peanut butter

1.5 cups powdered sugar

1 bag of dark chocolate chips

First, you will mix the brownie mix, eggs, cream cheese and butter in a bowl. I use a handheld mixer, but you can also use a KitchenAid mixer or mix by hand (this way is exhausting, just a heads up!)

Second, form the batter into 1 inch balls and place on a cookie sheet.

Bake on 350F for 12 minutes and allow to cool fully.

While the brownie cookies are cooling, mix together the peanut butter and powdered sugar. The consistency should be similar to cookie dough. You just want to make sure it isn’t too sticky so you can form it into 3/4 inch balls.

Once the brownie cookies are cooled, put the ball of peanut butter on the center of the cookie and push down gently.

Then you will melt your bag of chocolate and put a dollop of chocolate on top of the peanut butter. Allow chocolate to harden and enjoy!

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